Ingredients

The following ingredients have 4 Servings
  • 6 bone in, skinless chicken thighs
  • 2 pounds baby gold potatoes cut into halves (red potatoes or white potatoes can be used as well)
  • 2 leeks, chopped and rinsed throughly
  • 4 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1/2 cup heavy cream or half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup panko crumbs
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 2 tablespoons olive oil
  • 1/4 cup grated parmesan
  • 1/2 teaspoon salt
  • pinch black pepper

Instruction

  • Preheat oven to 400 degrees.
  • Remove tough ends of the leeks, about 1/3 of the dark green part and discard.  Chop leeks.  Soak in bowl of cool water swishing around to remove grit.  Drain.
  • Heat large skillet on medium high heat.  Add two tablespoons of olive oil.  Add leeks and saute for about 4-5 minutes or until tender.  Add garlic and continue to cook for 2 more minutes.
  • Sprinkle leek mixture with flour and stir until no flour is visible.  Add chicken stock and cream. Salt and pepper.  Taste for seasoning.  Simmer for 3-4 minutes until bubbly and thick.  Remove from heat.
  • Add potatoes to 9 x 13 baking dish and top with leek cream sauce.
  • On a plate, combine panko crumb ingredients.
  • Remove skin from chicken thighs and pat dry.  Season with salt and pepper.  Dredge top of chicken in panko crumb mixture.  Nestle on top of potato and leek mixture.  MOVE POTATOES AROUND THE CHICKEN AND NOT UNDER THE CHICKEN FOR EVEN COOKING.
  • Bake for 40-50 minutes or until chicken is cooked through to 165 degrees and potatoes are tender.